Carr’s Honey Balsamic Chicken with Roast Vegetables

One of our favorite wines right now is the 2014 Carr Sangiovese. Full of fruit, earth, and Italian herbs, this wine is truly unique. Wine that tastes this good needs food that tastes this good! We’ve paired it with one of our favorite chicken recipes. With the perfect balance of sweet and herby, recipe is quick and easy, leaving you plenty of time to enjoy a glass of Sangiovese both before and during your meal. Enjoy!

Carr’s Honey Balsamic Chicken
with Roast Vegetables

Ingredients:

¼ c. balsamic vinegar

6 tbsp. honey

2 to 3 tbsp. olive oil, divided

2 cloves garlic, minced

1 tsp. dried thyme

¾ tsp. fresh rosemary, finely chopped

½ tsp. red chili flakes

¾ tsp. kosher salt

¼ tsp. black pepper

4 chicken breasts, trimmed

1­½ lb. red potatoes or sweet potatoes

2 c. cherry tomatoes

1 lb. green beans, trimmed

Directions:

1. Preheat the oven to 425ºF. In a medium bowl, combine the balsamic vinegar, honey, 1 tbsp. of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place the chicken breasts in mixture and marinate for at least 30 minutes.

2. Chop the potatoes into 1-inch pieces. Place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper. Stir to coat, then bake for 25 minutes.

3. Remove the pan from the oven and toss the green beans with the potatoes and tomatoes. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade over the top of the chicken and vegetables. Bake for 30 to ­40 minutes, periodically basting with the pan juices.